Part 34

[32] "Roti-Cochon ou Méthode Très-Facile pour bien apprendre les Enfants a Lire en Latin et en Francais, par des Inscriptions moralement expliquées de plusieurs Representations figurées de différentes choses de leurs connoissances; très utile et meme necessaire, tant pour la vie & le salut, que pour la gloire de Dieu. A Dijon, chez Claude Michard, Imprimeur & Marchand Libraire à Saint Jean l'Evangéliste."

[33] "The English system of cookery it would be impertinent for me to describe; but still, when I think of that huge round of parboiled ox-flesh, with sodden dumplings floating in a saline, greasy mixture, surrounded by carrots looking red with disgust and turnips pale with dismay, I cannot help a sort of inward shudder, and making comparisons unfavourable to English gastronomy."--MEMOIRS OF A STOMACH. Written by Himself. London, 1853.

[34] "Old Cookery Books and Ancient Cuisine," by W. Carew Hazlitt, London, Elliot Stock, 1886.

[35] "Lo Scalco prattico di Vittorio Lancellotti da Camerino All'Illustrissimo, e Reuerendiss. Prencipe il Card. Ippolito Aldobrandino Camerlengo di Santa Chiesa. In _Roma Appresso Francesco Corbelletti_. 1627."

[36] Cardinal Bonnechose, who was most appropriately surnamed, is especially remembered for his bon-mot, "Le clergé est un régiment; il faut qu'il marche."

[37]

Whither, 'midst falling dew, While glow the heavens with the last steps of day, Far through their rosy depths dost thou pursue Thy solitary way?

Vainly the fowler's eye Might mark thy distant flight to do thee wrong, As, darkly painted on the crimson sky, Thy figure floats along....

BRYANT: Lines to a Waterfowl.

[38] Mme. Récamier.

[39]

"Hart an dem Bolsener See, Auf des Flaschenberges Hoh', Steht ein kleiner Leichenstein Mit der kurzen Inschrift drein: _Propter nimium Est, Est, Dominus meus mortuus est!_

"Unter diesem Monument, Welches keinen Namen nennt, Ruht ein Herr von deutschem Blut, Deutschem Schlund und deutschem Mut, Der hier starb den schönsten Tod--Seine Schuld vergeb' ihm Gott!"

[40] "The Cook's Oracle; Containing Receipts for Plain Cookery on the Most Economical Plan for Private Families, etc. The Fourth Edition. London: Printed for A. Constable & Co. 1822."

[41] "The Original, by the Late Thomas Walker, M.A., Trinity College, Cambridge. Fifth Edition. Edited by Wm. A. Guy. London, Henry Renshaw, 1875."

[42] "The Art of Dining, or Gastronomy and Gastronomers. London: John Murray, Albemarle Street, 1852." 12mo, pp. 137.

[43] "Dinners and Diners, Where and How to Dine in London. By Lieut.-Col. Newnham-Davis. A New Enlarged and Revised Edition. London: Grant Richards, 1901." Chapters LIII, pp. 376.

[44] "L'Hygiene des Hommes livrés aux Travaux de l'Esprit."

[45] "The Feasts of Autolycus--The Diary of a Greedy Woman. Edited by Elizabeth Robins Pennell. London: John Lane. New York: The Merriam Co. 1896."

[46] _Coulis_--a thick gravy, and also a term formerly applied to the fundamental sauces.

[47] "L'Art Culinaire."

[48] "All the entrées having the name Bayonnaises (a corrupt term for Mahonnoise) were the invention of the Maréchal, Duc de Richelieu."--MANUEL DES AMPHITRYONS.

[49] The recipes for sauce _à la Richelieu_ and Francatelli's sauce are presented respectively in the following and in a previous chapter.

[50] "Those which feed much on cantharides require to be very carefully cleaned, otherwise persons eating them are liable to suffer severely. Several gentlemen of New Orleans have assured me that they have seen persons at dinner obliged to leave the room at once, under such circumstances as cannot well be described."--AUDUBON: The Birds of America.

[51] "La Petite-Cuisine."

[52] "I have not defined the truffle as yet, but the definition of this _subterranean mushroom which embraces within its outer covering the sporangiums filled until spores subsequently destined to reproduce it_, is the result of all I have said."--IBID.: La Truffe. Etude sur les Truffes et les Truffières. Par le Dr. C. de Ferry de la Bellone, Ancien Président de la Société de Médecine de Vaucluse, Président du Comice Agricole, etc., etc. Paris, Librairie J. B. Baillière et Fils, 1888. 8vo, pp. 312.

[53] "De la Truffe, Traite Complet de ce Tubercle, contenant sa Description et son Histoire Naturelle la plus détaillée, son Exploitation Commerciale et sa Position dans l'Art Culinaire; suivi d'une Quatrième Partie contenant les meilleurs moyens d'employer les truffes en apprêts culinaires; les meilleures méthodes d'en faire des conserves certaines; les indications, recettes et moyens les plus positifs et les plus compliqués stir tout ce qui concerne cette substance; par M. M. Moynier. Paris, Barba. 1836." pp. 400.

[54] "Our Edible Toadstools and Mushrooms, and How to Distinguish Them. A Selection of Thirty Native Food Varieties Easily Recognizable by Their Marked Individualities, with Simple Rules for the Identification of Poisonous Species. By W. Hamilton Gibson. With Thirty Colored Plates and Fifty-seven Other Illustrations by the Author. New York, Harper & Brothers, Publishers, 1895."

[55] "Annual Report of the State Botanist of the State of New York. Made to the Regents of the University, Pursuant to Chapter 355 of the Laws of 1883. By Charles H. Peck. Albany, James B. Lyon, Publisher, 1895. Second Edition, 1897."

[56] "Studies of American Fungi, Mushrooms Edible, Poisonous, etc. By George Francis Atkinson, Professor of Botany in Cornell University and Botanist of the Cornell University Experiment Station, Author of 'Studies and Illustrations of Mushrooms,' 'Biology of Ferns,' 'Elementary Botany,' 'Lessons in Botany.' With a Chapter on Recipes for Cooking Mushrooms, by Mrs. Sarah Tyson Rorer; on the Chemistry and Toxicology of Mushrooms, by J. F. Clark; on the Structural Characters of Mushrooms, by H. Hasselbring. With 200 Photographs by the Author, and Coloured Plates by F. R. Rathbun. Ithaca, N. Y.: Andrus and Church, Publishers, 1900."

[57] "Toadstools, Mushrooms, Fungi, Edible and Poisonous. One Thousand American Fungi. How to Select and Cook the Edible; How to Distinguish and Avoid the Poisonous, Giving Full Botanic Descriptions Made Easy for Reader and Student. By Charles McIlvaine, President Philadelphia Mycological Centre, Honorary Member Salem County and Gloucester County, N. J., Medical Societies; Assisted by Robert K. Macadam. Toadstool Poisons and Their Treatment, Instructions to Students, Recipes for Cooking, etc., etc. Indianapolis, U. S. A.: The Bowen-Merrill Company, Publishers. Edition limited to 750 copies."

[58]

"Two large potatoes, passed through kitchen sieve, Unwonted softness to the salad give. Of mordant mustard add a single spoon, Distrust the condiment that bites so soon; But deem it not, thou man of herbs, a fault To add a double quantity of salt. Three times the spoon with oil from Lucca crown, And once with vinegar procured from town. True flavour needs it, and your poet begs The pounded yellow of two well-boiled eggs; Let onion atoms lurk within the bowl, And, scarce suspected, animate the whole. And, lastly, on the flavoured compound toss A magic teaspoon of anchovy sauce. Then though green turtle fail, though venison's tough, And ham and turkey are not boiled enough, Serenely full, the epicure may say, 'Fate cannot harm me, I have dined to-day.'"

[59] "As for the pepper, never use the powdered pepper that you buy at the grocer's and which has generally lost its flavour before it reaches the depths of the pepper-caster. The only pepper worthy to titillate the papillæ of a civilised man is that ground out of the peppercorn, at the moment of use, in a little hand-mill."--THEODORE CHILD: Delicate Feasting.

[60] "The Story of My House": "A Blue-Violet Salad."

[61] "Jam! jam! I yield me to thy potent charm."

Transcriber's Note:

1. Original spelling has been retained.

2. Punctuation and obvious spelling errors have been corrected.

3. Superscripts are shown as ^{xx} or ^x.

4. Italics are shown as _xxx_.

5. Bold script is shown as =xxx=.